Caramelized Onion and Bacon Mashed Potatoes
Caramelized Onion and Bacon Mashed Potatoes
Ingredients
For the Mashed Potatoes
- 2 pounds Yukon Gold potatoes, peeled and quartered
- 1/2 cup unsalted butter, softened
- 1/2 cup heavy cream, warmed
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Caramelized Onions and Bacon
- 6 strips bacon, diced
- 2 yellow onions, thinly sliced
- 1 tablespoon unsalted butter
- 1 teaspoon brown sugar
- 1/2 teaspoon fresh thyme, chopped
Instructions
- 1
Place the quartered potatoes in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes.
⏱️ 25 min
- 2
While the potatoes are cooking, prepare the bacon and caramelized onions. In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving 1 tablespoon of bacon fat in the skillet.
⏱️ 10 min
- 3
Add the 1 tablespoon of unsalted butter to the skillet with the reserved bacon fat. Add the thinly sliced yellow onions and cook over medium-low heat, stirring occasionally, for 15-20 minutes, or until deeply golden brown and softened. Stir in the brown sugar and fresh thyme during the last 5 minutes of cooking.
⏱️ 20 min
- 4
Drain the cooked potatoes thoroughly. Return them to the hot pot and mash them using a potato masher or a fork until mostly smooth. For extra creamy potatoes, you can pass them through a ricer.
⏱️ 5 min
- 5
Add the softened unsalted butter, warmed heavy cream, and minced garlic to the mashed potatoes. Mix until well combined and creamy. Season with salt and freshly ground black pepper to taste.
⏱️ 5 min
- 6
Gently fold in the caramelized onions and crispy bacon into the mashed potatoes. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Caramelized Onion and Bacon Mashed Potatoes
Ingredients
For the Mashed Potatoes
- 2 pounds Yukon Gold potatoes, peeled and quartered
- 1/2 cup unsalted butter, softened
- 1/2 cup heavy cream, warmed
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Caramelized Onions and Bacon
- 6 strips bacon, diced
- 2 yellow onions, thinly sliced
- 1 tablespoon unsalted butter
- 1 teaspoon brown sugar
- 1/2 teaspoon fresh thyme, chopped
Instructions
- 1
Place the quartered potatoes in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes.
⏱️ 25 min - 2
While the potatoes are cooking, prepare the bacon and caramelized onions. In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving 1 tablespoon of bacon fat in the skillet.
⏱️ 10 min - 3
Add the 1 tablespoon of unsalted butter to the skillet with the reserved bacon fat. Add the thinly sliced yellow onions and cook over medium-low heat, stirring occasionally, for 15-20 minutes, or until deeply golden brown and softened. Stir in the brown sugar and fresh thyme during the last 5 minutes of cooking.
⏱️ 20 min - 4
Drain the cooked potatoes thoroughly. Return them to the hot pot and mash them using a potato masher or a fork until mostly smooth. For extra creamy potatoes, you can pass them through a ricer.
⏱️ 5 min - 5
Add the softened unsalted butter, warmed heavy cream, and minced garlic to the mashed potatoes. Mix until well combined and creamy. Season with salt and freshly ground black pepper to taste.
⏱️ 5 min - 6
Gently fold in the caramelized onions and crispy bacon into the mashed potatoes. Serve immediately.
⏱️ 3 min